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Freeper Canteen~Recipe Swap~10 March 08
10 March 08 | Ms Behavin

Posted on 03/09/2008 5:07:16 PM PDT by MS.BEHAVIN


The Freeper Canteen Presents

A Regional and Ethnic Cooking Recipe Swap!


It’s cold outside! A perfect time to try new recipes! What’s your specialty? Come share it with us! Here’s a few to get us started!

From Mylife:

Albondigas(Mexican meatballs) soup or with chili gravy
Albondigas (Meatballs)
Although albondigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish , too.

* 1-1/2 pounds ground pork
* 1/3 cup finely chopped onion
* 2 large or 3 small garlic cloves, minced or put through a garlic press
* 2 canned chipotle chiles in adobo sauce, finely chopped
* 1/2 tsp ground coriander or coriander seed, toasted and ground
* 1/2 tsp freshly ground black pepper
* 1/2 teaspoon dried oregano leaves, crumbled
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 2 tablespoons Masa Harina
* 1 large egg
* 2 quarts chicken broth or 2 cups Chili Gravy

Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well. Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.

For soup:
Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. and add:
1 1/2 tsp. chili powder
1 tsp. cumin or 1/2 tsp. cumin seed
1/2 tsp. oregano
1/2 tsp. basil
3 sliced carrots
1/2 head cabbage, coarsely chopped
1 green pepper, sliced diagonally
1 (16 oz.) can tomatoes, chopped with juice Simmer for 1 1/2 hours. Garnish individual servings with chopped fresh cilantro.

For an appetizer or main dish:
Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.

Chili Gravy
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.


* 3 tablespoons melted shortening or lard
* 1 medium onion, finely chopped
* 1 large garlic clove, minced or put through a garlic press
* 1 tablespoon bacon drippings
* 1/4 cup good chili powder (preferably Gebhardt’s or your own homemade)
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried oregano, preferably Mexican
* 2 cups beef stock
* 2 cups water
* 1 tablespoon Masa Harina
* salt to taste


Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups.

Note: A word about chili powder: The most-recommended chili powder in Texas is Gebhardt’s, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you’ll have an extraordinary powder for Tex-Mex enchiladas. However, if neither is accessible to you, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick’s or Durkee’s chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called “chili powder” — not cayenne, not crushed red pepper, not ground red pepper.

From SandRat:

Southwestern Nacho Casserole

Prep 40 min Cook 7-8 hours for the slow cooker and then 15-20 minutes after that for the goodies to cook at 375.

2 boneless whole pork loin roasts (3-1/2 pounds ea.) 2 cup unsweetened apple juice 6 garlic cloves, minced 1 tsp salt 1 tsp Liquid Smoke, optional 2-1/2 cups barbecue sauce, divided 1/3 cup packed dark brown sugar 2 TBLs honey 1 pkg (11 oz) tortilla chip scoops 1-1/2 cups frozen corn 1 can (15 oz) black beans, rinsed and drained 1 medium tomato, seeded and chopped 1 medium red onion, chopped 1/3 cup minced fresh cilantro 1 jalapeno pepper, seeded and chopped 2 tsp lime juice 1 pkg (16 oz) process cheese (Velveeta), cubed 2 TBLs milk

Cut each roast in half, place in two 5-qt slow cookers. Combime the apple juice, garlic, salt and Liquid Smoke if desired, pour over meat. Cover and cook on low for 7-8 hours or until tender.

Shred pork with two forks; place in a very large bowl. Stir in 2 cups barbeque sauce, brown sugar and honey. Divide tortilla chips between to greased 13-in x 9-in x 2-in baking dishes; top with pork mixture. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake, uncovered, at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining barbeque sauce over Nacho Casserole.

Yields 30 servings.

From Ms B:
This is a wonderful Lobster Bisque Recipe from Cooks.Com:
Try it!

LOBSTER BISQUE

2 live chicken lobsters (1 lb. each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped 1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2 quarts water
1/4 cup flour
2 cups heavy cream
1/2 cup sherry
1/4 cup brandy
white pepper and salt, to taste

Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.
Place the lobsters’ remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.

Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.

Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.

Simmer slowly for 30 minutes. Season with white pepper and salt to taste.

Strain the bisque and add the lobster meat.

Serve immediately.



Come share your recipes!
Have fun!

*Canteen Mission Statement*

Showing support and boosting the morale of
our military and our allies military
and the family members of the above.
Honoring those who have served before.




TOPICS: Culture/Society
KEYWORDS: canteen; food; recipes; troopsupport
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To: TASMANIANRED
Once?
681 posted on 03/10/2008 8:45:24 AM PDT by Lady Jag (If you want to tell people the truth, make them laugh, otherwise they'll kill you)
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To: SandRat

Yum! I shouldn’t be reading this recipes before breakfast.


682 posted on 03/10/2008 8:47:19 AM PDT by Lady Jag (If you want to tell people the truth, make them laugh, otherwise they'll kill you)
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To: mylife; Kathy in Alaska

Mornin’ everyone. Here is a little background on ‘squeezable marjorine’:

http://mb.sparknotes.com/mb.epl?b=128&m=1293162&p=11&t=364842&w=1


683 posted on 03/10/2008 8:47:53 AM PDT by yorkie (No surgeon can perfect God's work)
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To: Sonora

Hiya sugar

I see you’ve been doing some more awesome graphics.


684 posted on 03/10/2008 8:53:42 AM PDT by beachn4fun (Our lax laws are a magnet for the unlawful.)
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To: Tamar1973
Dakkalbi sauce!


685 posted on 03/10/2008 9:09:22 AM PDT by Lady Jag (If you want to tell people the truth, make them laugh, otherwise they'll kill you)
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To: varina davis
THANKS, Ma'am.

free dixie,sw

686 posted on 03/10/2008 9:18:42 AM PDT by stand watie (Resistance to tyrants is OBEDIENCE to God. Thomas Jefferson, 1804)
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To: E.G.C.

*HUG*
Howdy!
Clear and cold today in good ol’Maine!


687 posted on 03/10/2008 9:24:41 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: tongue-tied

TT!
*HUG*
Thanks for the recipe!
How you doing over there?


688 posted on 03/10/2008 9:25:44 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Tamar1973
THANKS!

free dixie HUGS,sw

689 posted on 03/10/2008 9:28:07 AM PDT by stand watie (Resistance to tyrants is OBEDIENCE to God. Thomas Jefferson, 1804)
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To: beachn4fun

*HUG*
Argh!
You started your Monday with a dentist appt?
Egads!


690 posted on 03/10/2008 9:28:09 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Lady Jag

ROTFLMAO!!!! Fortunately I can handle the heat. I don’t need to be hosed down! LOL!


691 posted on 03/10/2008 9:28:36 AM PDT by Tamar1973 (Riding the Korean Wave, one recipe at a time http://www.youtube.com/Tamar1973)
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To: TheMom

I’m sure hoping to!
*crossing fingers*


692 posted on 03/10/2008 9:29:38 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Kathy in Alaska
THANKS, dear.

free dixie HUGS,sw

693 posted on 03/10/2008 9:30:30 AM PDT by stand watie (Resistance to tyrants is OBEDIENCE to God. Thomas Jefferson, 1804)
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To: Kathy in Alaska

*HUG*
Good morning/afternoon, Ma!


694 posted on 03/10/2008 9:32:02 AM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: Kathy in Alaska

Thanks Kathy!!

{{HUGS}}

Here is a favorite quick and easy recipe for pickled habanero garlic:

Peeled garlic cloves
habanero peppers (fresh, dried* or both)
Vinegar (white)
Sugar
Salt
Water

1/2 gal peeled garlic cloves. As many peppers (I use more than a quart of fresh peppers; or about the same quantity of dried peppers) as you want, slice peppers, I don’t remove the seeds.

Combine solution of 1/3 white vinegar, 2/3 water, 1 cup sugar (I use less,) 1/4 cup salt (I use less.)
Must be enough to cover garlic. Bring solution to a full rolling boil. Drop in peeled garlic and habanero peppers.

Return solution to full boil and boil 2 minutes. Turn off fire and allow to cool.
Put into container and store in cool place 3 months (if you can wait that long.):)

*The dried peppers give the pickling solution a rich red/brown color.


695 posted on 03/10/2008 9:32:16 AM PDT by blackie (Be Well~Be Armed~Be Safe~Molon Labe!)
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To: yorkie

Your White Trash Cooking made me think of a recipe I tried for our family Christmas Eve get-together. I served some spaghetti sauce with them for dipping. My nephew kept calling them White Trash Pizza Rolls. They were a hit. I also put some garlic powder in the mixture.

Amazing White Trash Puff Balls

1 package hormel slicedpepperoni(or any brand)
1 package cream cheese
2 packages Pillsbury Refrigerated Crescent Dinner Rolls

Directions
1.Take out the crescent rolls, and seperate into the individual triangles.
2.Flatten each triangle and slice it so that it becomes three small triangles.
3.Dice or chop your pepperoni into tiny, tiny pieces.
4.Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.
5.Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.
6.Pinch up all of the sides around the filling.
7.Repeat and place them all on a cookie sheet.
8.Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350) Let cool for a few minutes before serving!


696 posted on 03/10/2008 9:57:02 AM PDT by moonpie57 (Fred Howell McMurray, Jr. The man on my POW bracelet.)
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To: Tamar1973

I do. I need to be hosed down on a regular basis.


697 posted on 03/10/2008 9:58:47 AM PDT by Lady Jag (If you want to tell people the truth, make them laugh, otherwise they'll kill you)
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To: Kathy in Alaska; tomkow6; All

Well maybe news media in Anchorage or Juneuau not too bright they didn’t know COME ON are they stupid LOL!

Well report from BRIT FT report that possibty News Corp may get out of talks with Yahoo let Microsoft buy them


698 posted on 03/10/2008 10:04:40 AM PDT by SevenofNine ("We are Freepers, all your media belong to us, resistence is futile")
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To: beachn4fun
Good Monday afternoon, beachy...((HUGS))...have a good dental appointment.


699 posted on 03/10/2008 10:10:47 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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To: mylife; MS.BEHAVIN; blackie

Man....you guys that like HOT, check out blackie’s recipe for pickled habanero garlic.

http://www.freerepublic.com/focus/news/1983037/posts?page=695#695


700 posted on 03/10/2008 10:16:41 AM PDT by Kathy in Alaska (~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
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